Easy to make and they go well with a crisp white wine.
PREP TIME: 15
COOK TIME: 12
1 tablespoon dried oregano
1/2 teaspoon freshly ground black peper
1/4 cup extra-virgin olive oil
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt (optional)
Line 2 large baking sheets with aluminum foil. Preheat oven to 375 degrees F.
Place a small saucepan over medium heat and add the oregano, pepper, and oil; whisk until warm. Set aside for 15 minutes to let the spices infuse into the oil.
Brush both sides of the tortillas with the oil mixture; stack the tortillas and cut into 8 wedges. Arrange the tortilla wedges in a single layer on the baking sheets. Sprinkle the cheese and salt, if desired, over the wedges. Bake until the wedges are golden brown and crisp, about 12 minutes. Serve warm.
These can be made up to 2 days ahead. Store in an airtight container and keep at room temperature. Heat before serving.